Baked Polenta In Tomato Sauce - cooking recipe

Ingredients

8 oz instant polenta
1/3 cup olive oil
1 None onion, finely chopped
1 None carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 sprig fresh marjoram
2 1/4 lb ripe tomatoes, diced
2 oz Parmesan cheese, grated

Preparation

Preheat oven to 375\u00b0F. Line a 10x13 inch rimmed baking pan with parchment paper. Lightly oil a shallow baking dish.
In a saucepan, bring 1/2 cup salted water to a boil. Reduce heat to medium and gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 mins, or until polenta comes away cleanly from side of pan. Transfer to rimmed baking pan and let cool. Once set, cut into 2 inch squares.
Meanwhile, to make the tomato sauce, heat olive oil in a saucepan over medium heat. Cook onion, carrot, celery, garlic and marjoram for 5 mins, or until softened. Add tomatoes and season. Simmer for 10-15 mins, until thickened.
Pour 1/2 the sauce into prepared baking dish. Arrange polenta squares on top and spoon remaining sauce over top. Sprinkle with Parmesan and bake for 30-40 mins, until bubbling and golden.